Classic tuna noodle casserole! So cozy, so so creamy. Made with canned tuna, egg noodles and a crispy Panko topping!
Not all tuna casseroles were created equal. This one for example is extra creamy, wonderfully cheesy, and completely made from scratch (no canned soup here). Not to mention, the crispiest Panko topping, my favorite part about this recipe. Every bite has that creamy pasta goodness with that extra lemony Parmesan-Panko crunch right on top.
And this dinner comes together in a cinch with the help of canned tuna. I highly recommend using good quality albacore tuna in water with no salt added. It has a clean, fresh taste along with a nice, chewy texture and big big flakes.
If tuna is not your jam, leftover shredded rotisserie chicken is a great sub. Other veggies can be added such as mushrooms, carrots, and green beans. And as always, freshly grated cheese always melts a little better! Serve with a light salad and crusty bread for a complete speedy weeknight dinner.
TOOLS FOR THIS RECIPE
WHAT IS HALF AND HALF?
Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
WHAT IS PANKO?
Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store. While both panko and breadcrumbs can be used as a coating for fried foods, panko is much more flakier and yields a crunchier, crispier texture.
Tuna Noodle Casserole
For the panko mixture
⅓ cup Panko*⅓ cup freshly grated Parmesan1 tablespoon lemon zest1 tablespoon olive oil